Savory New York Strip Steak with Kalamata Olive Chimichurri
Experience the rich flavors of a perfectly cooked New York Strip Steak, enhanced by a vibrant Kalamata Olive Chimichurri sauce. This mouthwatering dish features tender steaks seasoned with a blend of spices and garlic, seared to perfection, and served rare for optimal flavor. The bold chimichurri, made with fresh herbs, garlic, and tangy red wine vinegar, provides a delightful contrast to the savory steak. Ideal for a special dinner or a weekend grilling session, this recipe promises to impress your guests while keeping preparation time manageable.
N/A
Servings
228
Calories
14
Ingredients
Ingredients
Fruity Olive Oil
3 tablespoons (divided)
Garlic cloves (thinly sliced)
2
Garlic cloves (pressed)
2
Dry crushed red pepper
1/4 teaspoon
Bay leaf (preferably fresh, broken in half)
1
Finely chopped shallot
1/3 cup
Finely chopped fresh Italian parsley
1/4 cup
Pitted Kalamata olives (finely chopped)
2 tablespoons
Red wine vinegar
2 tablespoons
Water
1 to 2 tablespoons (to thin the chimichurri as needed)
New York strip steaks (14 - 16 ounces each, about 2 inches thick)
2
Paprika
2 teaspoons
Kosher salt
1 teaspoon
Cayenne pepper
1/4 teaspoon
Instructions
1
In a medium skillet over medium heat, warm 2 tablespoons of fruity olive oil until shimmering. Add the thinly sliced garlic, crushed red pepper, and bay leaf, stirring until fragrant (about 1 minute).
2
Incorporate the finely chopped shallots and sauté until just translucent (approximately 2 minutes). Remove the skillet from heat.
3
Stir in the finely chopped parsley, Kalamata olives, and red wine vinegar. If the chimichurri is too thick, add 1 tablespoon of water. Adjust the consistency with additional water as needed. Season with kosher salt and freshly cracked black pepper to taste. Allow the chimichurri to rest at room temperature for at least 2 hours to let the flavors meld.
4
Rub the New York strip steaks with the remaining 1 tablespoon of olive oil and the pressed garlic. Generously season both sides of each steak with 1/2 teaspoon of paprika, 1/4 teaspoon of kosher salt, cayenne pepper, and a generous amount of black pepper. Let the steaks rest at room temperature for 30 minutes to 2 hours.
5
Preheat your oven to 400°F (200°C). Brush a large, heavy oven-proof skillet (preferably cast iron) with the remaining oil and heat over high heat until nearly smoking.
6
Carefully place the steaks in the hot skillet and sear them without moving for about 5 minutes, or until a rich browning occurs. Flip the steaks, then transfer the skillet to the preheated oven.
7
Roast the steaks in the oven until they reach an internal temperature of 110 to 115 degrees F (43 to 46 degrees C) for rare, which should take about 10 minutes.
8
Remove the skillet from the oven and let the steaks rest for 5 minutes on a cutting board. Thinly slice the steaks against the grain and serve with generous spoonfuls of the Kalamata Olive Chimichurri drizzled on top.
Nutrition Information
16g
Fat
1g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What type of steak is used in this recipe?
The recipe calls for two New York strip steaks, each weighing 14 to 16 ounces.
How thick should the New York strip steaks be?
The steaks should be approximately 2 inches thick for optimal cooking.
What are the main ingredients in the Kalamata Olive Chimichurri?
The chimichurri includes fruity olive oil, garlic, red pepper, bay leaf, shallots, Italian parsley, Kalamata olives, and red wine vinegar.
How long should the chimichurri rest before serving?
The chimichurri should rest at room temperature for at least 2 hours to allow the flavors to meld.
What is the recommended oven temperature?
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
How should the steaks be prepared before cooking?
Rub the steaks with olive oil and pressed garlic, then season with paprika, salt, cayenne, and black pepper.
How long should the steaks sit at room temperature before searing?
Let the seasoned steaks rest at room temperature for 30 minutes to 2 hours.
What type of skillet is best for cooking these steaks?
A large, heavy oven-proof skillet, preferably cast iron, is recommended.
How long should the steaks be seared in the skillet?
Sear the steaks without moving them for about 5 minutes until a rich browning occurs.
What is the target internal temperature for rare steak?
The steaks should reach an internal temperature of 110 to 115 degrees Fahrenheit (43 to 46 degrees Celsius).
How long do the steaks need to roast in the oven?
Roasting typically takes about 10 minutes after the initial sear.
Is it necessary to rest the meat after it comes out of the oven?
Yes, let the steaks rest for 5 minutes on a cutting board before slicing.
How should the steak be sliced?
Thinly slice the steaks against the grain for the best texture.
How many calories are in a serving of this dish?
There are 228 calories per serving.
What is the protein content of this recipe?
Each serving contains 20 grams of protein.
How much fat is in this steak dish?
There are 16 grams of fat per serving.
How many carbohydrates are in this recipe?
This recipe is very low in carbs, containing only 1 gram per serving.
What type of vinegar is used for the chimichurri?
Red wine vinegar is used to provide a tangy contrast to the savory steak.
How is the garlic prepared for the chimichurri sauce?
The garlic for the sauce should be thinly sliced and warmed in olive oil.
What kind of parsley is best for this recipe?
Finely chopped fresh Italian parsley is recommended for the chimichurri.
How should the shallots be cooked?
Sauté the finely chopped shallots in the skillet until they are just translucent, which takes about 2 minutes.
What can I do if the chimichurri sauce is too thick?
You can stir in 1 to 2 tablespoons of water to adjust the consistency as needed.
What spices are in the steak rub?
The rub consists of paprika, kosher salt, cayenne pepper, and black pepper.
Can I use a fresh bay leaf?
Yes, the recipe suggests using a fresh bay leaf, broken in half, for the sauce.
Is this recipe suitable for guests?
Yes, it is described as an impressive dish for special dinners or weekend grilling.
Should I move the steaks while searing?
No, let them sear undisturbed for 5 minutes to ensure a good crust develops.
How much paprika is used for seasoning?
The recipe uses 2 teaspoons of paprika for the two steaks.
What provides the heat in the steak rub?
Cayenne pepper and a generous amount of black pepper provide the heat.
What is the purpose of the oil in the chimichurri?
Fruity olive oil serves as the base of the sauce, carrying the flavors of the herbs and garlic.
Can this recipe be grilled?
Yes, the description mentions it is ideal for a weekend grilling session.